You know that craving for pizza but don’t want the carb crash? Yeah, I’ve been there too. That’s why I started making these high protein pizza patties—they’re my go-to when I need something cheesy, satisfying, and packed with protein. No dough, no guilt, just all the flavor. Trust me, even my picky kids gobble these up. It’s pizza night, but make it healthy!
Why You’ll Love This High Protein Pizza
Okay, let me tell you why this recipe is a total game-changer:
- 30 grams of protein per serving – no more post-pizza naps, just energy to keep going
- Ready in 30 minutes flat – faster than delivery on a busy weeknight
- 5g net carbs – all the pizza vibes without the carb coma
- One-bowl prep – my kind of minimal cleanup!
Seriously, when I’m craving pizza but don’t want to undo my workout, this is what I make. The melted mozzarella? The crispy pepperoni? Pure magic.
Ingredients for High Protein Pizza
Here’s what you’ll need to make my favorite high-protein pizza swap. I always use lean ground chicken – it keeps things light but still gives that hearty bite we love in pizza. And don’t skip the Italian seasoning – it’s the secret weapon that makes these taste just like your favorite slice!
- 1 lb lean ground chicken (the 93% lean kind works perfectly)
- ½ cup marinara sauce (my go-to is Rao’s, but use your favorite jarred kind)
- 1 cup shredded part-skim mozzarella cheese (freshly shredded melts better!)
- ½ cup turkey pepperoni slices (or regular if that’s what you’ve got)
- ½ tsp garlic powder (trust me, this makes all the difference)
- ½ tsp Italian seasoning (the pre-mixed kind with basil, oregano, etc.)
- Salt and black pepper, to taste (I do about ¼ tsp each)
See? Just 7 simple ingredients and you’re on your way to pizza night – minus the carb crash!
How to Make High Protein Pizza
Alright, let’s get cooking! This is easier than you think – I promise. The first time I made these, I couldn’t believe how simple they were. Just wait until you smell that cheesy, pepperoni goodness filling your kitchen. Here’s exactly how I do it:
Step 1: Prep the Chicken Mixture
First things first – preheat that oven to 400°F. Line your baking sheet with parchment paper (trust me, this saves so much cleanup later). Now grab a big bowl and mix together the ground chicken with all those amazing spices – garlic powder, Italian seasoning, salt and pepper. Don’t be shy here – really get in there with your hands to make sure every bit gets evenly seasoned. That’s the secret to flavor in every bite!
Step 2: Shape and Top the Patties
Divide your chicken mixture into 4 equal portions – I like to eyeball it to about the size of a burger patty, maybe ½ inch thick. Press them onto your prepared baking sheet, making sure they’re not touching. Now the fun part – spoon about 2 tablespoons of marinara on each patty, spreading it almost to the edges. Pile on that shredded mozzarella (go ahead, be generous!) and finish with pepperoni slices. My kids love the pepperoni “face” arrangement, but I usually just toss them on haphazardly when I’m in a hurry.
Step 3: Bake to Perfection
Bake for 18-22 minutes – you’ll know they’re ready when the cheese is all bubbly and golden. If you want extra browning (who doesn’t?), pop them under the broiler for just 2-3 minutes – but watch closely! The most important thing? Make sure the chicken reaches 165°F inside – I always check with my instant-read thermometer right in the center. When they’re done, let them rest for 5 minutes (if you can wait that long) before digging in. The smell is absolutely intoxicating!
Tips for the Best High Protein Pizza
After making these dozens of times (yes, we’re obsessed), I’ve picked up some tricks that take them from good to “oh wow!” status:
- Patty thickness matters – keep them about ½ inch thick so they cook evenly without drying out
- Pre-shredded cheese blues – freshly grated melts so much better (those anti-caking agents in pre-shredded are the enemy of gooeyness)
- Spice swap – try adding a pinch of red pepper flakes to the chicken mix if you like heat
- Broiler magic – that last-minute broil makes the pepperoni crisp up like a dream
- Sauce secret – blot your marinara with a paper towel if it’s watery to prevent soggy bottoms
Oh! And if your cheese starts browning too fast, just tent with foil – happens to me all the time!
Variations for High Protein Pizza
One of my favorite things about this recipe? How easily you can switch it up! When I’m feeling fancy, I’ll swap turkey pepperoni for crumbled turkey sausage – gives it a breakfast pizza vibe. Veggie lovers, try sautéed mushrooms and bell peppers under the cheese. My husband swears by adding a sprinkle of parmesan for extra umami. The possibilities are endless!
Serving Suggestions
These pizza patties are perfect on their own, but I love pairing them with a simple arugula salad – the peppery greens cut through the richness beautifully. Roasted broccoli or zucchini also make great sides when I want extra veggies. Sometimes I’ll even slice them up and toss them over a big Caesar salad for the ultimate protein-packed meal!
Storage & Reheating
These pizza patties keep beautifully in the fridge for up to 3 days – just pop them in an airtight container. When reheating, I always use the oven (350°F for about 10 minutes) to keep that crispy edge. The microwave works in a pinch, but the cheese won’t stay as gloriously melty. Pro tip: Freeze extras between parchment paper for quick protein-packed meals later!
Nutritional Information
Here’s the nutritional breakdown per patty (but remember – this varies based on your exact ingredients). Each serving packs about 297 calories with a whopping 30g protein – perfect fuel for your day!
Frequently Asked Questions
Can I use ground beef instead of chicken?
Absolutely! I’ve made these with 93% lean ground beef when I’m craving that classic pizza flavor. Just keep in mind the fat content will be slightly higher. Turkey works great too if you want to keep things light.
How do I freeze these pizza patties?
They freeze like a dream! Let them cool completely, then wrap individually in plastic wrap before popping in a freezer bag. When the craving hits, just reheat frozen at 350°F for about 20 minutes – no need to thaw first.
Can I make these without cheese for a dairy-free option?
You sure can! I’ve made them with dairy-free mozzarella for my lactose-intolerant friends. The chicken patties still taste amazing with just the marinara and pepperoni. Nutritional yeast adds a nice cheesy flavor too.
What’s the best way to reheat leftovers?
The oven is your friend here! 350°F for 8-10 minutes keeps the cheese melty and the edges crispy. If you’re in a rush, the microwave works (about 60 seconds), but the texture won’t be quite as perfect.
30g Protein Pizza Patties – Guilt-Free & Delicious
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Low Calorie
Description
A high-protein, low-carb pizza alternative made with lean ground chicken, marinara sauce, and mozzarella cheese.
Ingredients
- 1 lb lean ground chicken
- ½ cup marinara sauce
- 1 cup shredded part-skim mozzarella cheese
- ½ cup turkey pepperoni slices
- ½ tsp garlic powder
- ½ tsp Italian seasoning
- Salt and black pepper, to taste
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, mix ground chicken, garlic powder, Italian seasoning, salt, and pepper until combined.
- Divide mixture into 4 equal portions and form into round patties on the baking sheet.
- Spoon marinara sauce evenly over each patty.
- Top with shredded mozzarella and pepperoni slices.
- Bake for 18–22 minutes, or until chicken is fully cooked and cheese is melted and bubbly.
- Optional: Broil for 2–3 minutes for extra golden cheese.
Notes
- Use a meat thermometer to ensure chicken reaches 165°F.
- Swap turkey pepperoni for regular if preferred.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 patty
- Calories: 297
- Sugar: 2g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 105mg